|
STRAWBERRY TALL CAKE
CAKE: 1 package yellow cake mix (with pudding in the mix) STRAWBERRY GLAZE: 2 pints strawberries 1 jar strawberry glaze CREAM CHEESE ICING: 1 (8 oz.) package cream cheese, softened 1 cup confectioner's sugar 1 (10 oz.) container frozen whipped topping, thawed 1/2 cup granulated sugar
CAKE: Bake cake as directed in two 8-inch pans. Cool.
Slice layers into half, making 4 layers.
STRAWBERRY GLAZE: Slice strawberries and mix with glaze.
CREAM CHEESE ICING: Beat cream cheese, confectioner's sugar, granulated sugar, and whipped topping together until blended.
ASSEMBLY: Spread some of the icing mixture on cake layer. Cover with 1/3 of the strawberry glaze mixture. Repeat with other layers. Cover the top of the cake and sides with cream cheese icing. Top with a couple of strawberries. Refrigerate until ready to serve.
Servings: 12 Source: Thistle Hill Inn, Boston, VA
|